Chocolate peanut-butter brownies

Chocolate peanut-butter brownies

By
From
Alimentari
Makes
16
Photographer
Lauren Bamford

This was the first recipe I'd ever come across that paired salt with chocolate, that’s how far back it goes. We use smooth peanut butter because I don't think the chunks are necessary here, but crunchy peanut butter will work just as well.

Ingredients

Quantity Ingredient
500g dark chocolate
450g unsalted butter
195g plain flour
pinch salt
1 teaspoon baking powder
2 extra-large eggs, lightly beaten
1 teaspoon vanilla extract
380g sugar
1 tablespoon instant coffee granules
100g chocolate chips
185g peanut butter, warmed

Method

  1. Preheat the oven to 150°C. Grease and flour a 25 cm x 35 cm baking tin.
  2. Melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and combined.
  3. In a separate bowl, sift the flour, salt and baking powder together. Mix to combine well.
  4. In another bowl, mix the eggs, vanilla extract, sugar and coffee together with a wooden spoon until combined. Stir in the melted chocolate, then fold in the dry ingredients and the chocolate chips and mix until it all comes together into a gloriously sticky mixture.
  5. Pour into the prepared baking tin. Drop dollops of the peanut butter onto the top and, using a butter knife, swirl lightly onto the surface of the brownie mixture.
  6. Bake for 35 minutes. The brownie will still appear a little wobbly, but don’t worry, it will set further as it cools. Allow to cool completely before cutting into squares.
Tags:
alimentari
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